Next in line for canning were certainly strawberries. And the Marshall or the Everbearing were all that were allowed into the house. Special growers in the nearby countryside were commissioned to have the berries picked for a certain week. Then out came the great brass preserving kettle. A sugar-and-water syrup was made, and the cleaned berries were popped into the syrup with additional sugar and watched with unwavering attention till they were just right. As a result of fine berries and careful timing, these became legendary for their firmness, wholeness and flavor.
